Beurre Clairgeau
Fruit large, curved-pyriform; eye small, open; skin smooth, yellow-russet, flushed with bright red; flesh half-melting, sometimes gritty, but sweet. November. Showy and sometimes very good.
Beurre d'Amanlis. Fruit large, obovate, uneven in its outline; eye open, set almost even with the surface; skin at first of a bright green, becoming greenish-yellow flushed with brown-red; flesh tender, juicy, melting, and richly perfumed. September. One of the best early Autumn Pears. Beurre d'Anjou. Fruit large, handsome, regular-obovate; eye small, open, set in a large and deep basin; skin greenish-yellow, with patches of russet, sometimes flushed with bright red; flesh juicy, melting, and richly flavoured. November. A very fine sort.
Beurre d'Aremberg. Fruit medium, pyriform; eye small, deeply set; skin yellow, covered with numerous regular patches of russet; flesh white, melting, very juicy, and agreeably flavoured. December and January. A good and well-known sort, and a great bearer. The tree may be grown as a standard or pyramid, but the fruit is much better from a wall.